Turkey Tacos
Ingredients
Corn Tortillas
Leftover white meat shredded like shredded beef but not fine more coarse
Romaine lettuce shredded (Similar to coleslaw shred but not quite as fine)
corn oil (for Marinade and Frying Corn Tortillas.)
rice vinegar
Shredded cheddar cheese
(THE SECRET IS THE LETTUCE WITH THE OIL AND VINEGAR WITH THE TURKEY)
Preparation
Shred up some lettuce a little larger than coleslaw and soak in rice vinegar and oil. Set Aside
I use corn oil because it doesn't add alot of flavor of its own
Fry up as many taco shells as you want and you'd better make extra (fresh is 1000 times better than preformed)
This takes 10 minutes.
put 1/8-1/4 inch corn oil in a 12" skillet.
Put one shell in and immediately flip it over flat, then, then fold it in half and move it to the side Do the same with another and another until you have three shells are cooking at once. Pull out with tongs in the order you put them in and add another. Drain on paper towels. (Keep warm in 200 degree oven)
Warm the leftover turkey slightly so it isn't cold and shred it slightly with your fingers
Ok-It's Assembly Time
Load some shredded turkey in the shells
Add some of the soaked lettuce with your fingers
Add some shredded cheddar on this and, EAT EAT EAT
